Easy Pumpkin Pancakes Freezer Recipe

Easy Pumpkin Pancakes is a freezer recipe that I created in order to squeeze a few vegetables into my families breakfast 🙂 My son old LOVES them! I always freeze extra pancakes for morning breakfast for my son during the week. I love making this recipe with my own homemade pumpkin puree too! In the fall when pumpkin goes on sale it is a great time to stockpile it!

To prepare simply place all of the ingredients in a mixing bowl. Mix with an electric mixer for 1-2 minutes. The batter will be slightly lumpy. Pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook till pancakes are golden brown, turn when pancakes have a bubbly surface and slightly dry edges. This recipe makes approximately 20 pancakes. I always double the recipe.

To freeze simply allow the pancakes to completely cool on a cooling rack. Place them on a cookie sheet and flash freeze in the freezer. After 1 hour in the freezer remove and transfer to a freezer safe container. When you are ready to eat simply thaw and heat in the microwave. You can also microwave from frozen. Enjoy with butter and syrup.

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This is a great way to sneak in the extra vegetable and add fiber. This is the perfect recipe for fall! If you are hosting a fall breakfast or making breakfast on Thanksgiving morning you can simply prep these ahead and freeze until you are ready to use. Trust us you will be glad you gave these Homemade Pumpkin Pancakes a try! They are are the perfect easy freezer recipe for a fall breakfast.

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Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories. Read More…